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Hunter's Favorite Pie




Source of Recipe


Chef Yancy Roush


List of Ingredients




2 pounds venison, cubed
2 tablespoons butter
2 onions, diced
1 garlic cloves
1 large can tomatoes
1 tablespoon paprika
1/4 teaspoon cayenne pepper (or to your taste)
1 bay leaf, crumbled
1/4 teaspoon thyme
1 cup beer
3 carrots, sliced thinly
1 package frozen peas
1 tube biscuits


Recipe



In skillet, brown the venison in the butter. Then stir in the onions, garlic, tomatoes seasonings, and beer.

Cover the pan and simmer slowly for one hour. Stir in the carrots and peas, cover, and simmer 15 minutes longer.

Transfer the mixture to a deep pie plate or casserole dish and arrange biscuits on top. Now bake at 425 degrees for 15 minutes or until biscuits are nicely browned.

Serves four.